Kid-Friendly
Turkey Supreme with Sweet Peas and Mushrooms
Parmesan and Lemon Zucchini
Ingredients
- ¼ cup all-purpose flour
- 1½ tsp seasoned salt
- 1 (20-oz) pkg turkey breast tenderloins, cut into 1-inch cubes (or use 1¼ lb boneless, skinless chicken breasts)
- 2 Tbsp vegetable oil
- 1 (8-oz) pkg sliced mushrooms
- ½ cup chopped onion
- 1 (16-oz) carton half-and-half
- 1½ tsp Dijon mustard
- ¼ tsp salt, ¼ tsp pepper
- 1½ cups frozen sweet peas, thawed (see Note)
Instructions
- Stir together flour and seasoned salt in a shallow dish; dredge turkey in flour mixture until evenly coated.
- Heat oil in a large nonstick skillet over medium heat; add turkey, mushrooms and onion.
- Cook, stirring often, 7 to 8 minutes or until turkey is lightly browned on all sides.
- Stir in half-and-half, mustard, salt and pepper; reduce heat, and cook, stirring often, 3 minutes.
- Stir in peas; cook, stirring often, 5 minutes.
Side Dish Ingredients
- 4 medium zucchini
- 2 tsp olive oil
- 1½ tsp grated lemon rind
- 3 Tbsp shredded fresh Parmesan cheese
- ½ tsp freshly ground pepper
Side Dish Instructions
- Cut zucchini in half crosswise; cut each half into 4 lengthwise pieces. Heat oil in a large nonstick skillet over medium-high heat.
- Sauté zucchini and lemon rind 3 minutes until zucchini is lightly browned, stirring frequently. Stir in Parmesan cheese and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
